Kubaneh
כּוּבָּנֶה
Kubaneh is a pull-apart yeasted bread that Yemenite Jewish families prepare on Friday afternoon and bake overnight in a sealed pot, emerging on Saturday morning deeply golden and rich with butter. Yemenite Jews brought kubaneh to Israel during Operation Magic Carpet (1949–1950), where it became one of the most beloved Shabbat morning traditions nationwide. It is eaten with grated fresh tomato, s'chug (Yemenite chili paste), and a drizzle of honey.
Ingredients
- •4 cups all-purpose flour, plus extra for dusting
- •1/4 cup light brown sugar
- •1 tablespoon active dry yeast
- •1 tablespoon kosher salt
- •1.5 cups warm water
- •115g unsalted butter, divided — 4 tbsp cubed, 4 tbsp for greasing the pot
- •1.5 teaspoons nigella seeds (ketzach)
- •Oil for greasing the rising bowl
Instructions
- 1
Combine flour, brown sugar, and salt. Make a well; add yeast with pinch of sugar and 1/2 cup warm water. Let stand 5 minutes until foamy.
- 2
Mix in remaining warm water. Knead 8–10 minutes until smooth and elastic. Place in an oiled bowl, cover, and let rise 45–60 minutes until doubled.
- 3
Grease a 3-quart Dutch oven generously with 4 tablespoons butter. Sprinkle 1 teaspoon nigella seeds on the bottom.
- 4
Divide the dough into 6 equal balls. Place one in the center of the pot, arrange the other 5 around it like flower petals.
- 5
Cover and let rise 20–30 minutes. Preheat oven to 120°C (250°F).
- 6
Dot the remaining butter cubes over the dough. Sprinkle with remaining nigella seeds. Cover tightly with the lid.
- 7
Bake overnight (8–10 hours). Check in the morning — bread should be deep golden brown.
- 8
Serve at the table for pulling apart, with grated tomato, s'chug, and honey.
Kosher notes
Dairy — made with butter. For a pareve or meat Shabbat, substitute margarine or coconut oil. Many Yemenite families use schmaltz for a pareve result.
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